Celery Slaw Salad For Hot Wings Recipes

BUFFALO COLE SLAW

Steps:

• In a large bowl, combine cabbage, onion, celery, carrots and 3/4 cup blue cheese. Stir until combined.
• Make dressing: In a medium bowl, combine mayonnaise, hot sauce, vinegar, garlic powder, and salt. Whisk until combined.
• Pour dressing over slaw mixture. With salad tongs, toss to combine. Garnish with chives and remaining blue cheese.

CELERY ROOT SLAW

Steps:

• Coarsely grate 1 pound peeled celery root. Toss with 1 tablespoon salt and 2 tablespoons warm water in a colander; let sit 20 minutes. Rinse and drain. Whisk the juice of 1 lemon and 1/4 cup each dijon mustard and sour cream in a bowl, then whisk in 1/4 cup olive oil. Add the celery root, 1 teaspoon salt, and pepper to taste. Chill. Add 1/4 cup chopped parsley before serving.

CELERY SLAW WITH SEEDS AND DATES

Steps:

• Pickled mustard seeds:
• Place mustard seeds in a small heatproof jar or bowl. Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, stirring to dissolve sugar and salt. Pour brine over mustard seeds and let cool, about 2 hours.
• Slaw and assembly:
• Bring shallot and oil to a simmer in a small saucepan over medium heat. Cook 1 minute (watch it carefully; you don't want the shallot to take on any color). Let cool, then pour oil through a fine-mesh sieve into a small bowl; discard shallot.
• Whisk shallot oil, vinegar, soy sauce, and sugar in a small bowl to combine; season vinaigrette with salt.
• Trim ends from cucumbers and very thinly slice lengthwise on a mandoline or with a vegetable peeler or sharp knife into long ribbons. Toss cucumbers, arugula, celery, celery leaves, and dates in a large bowl to combine.
• Drizzle half of dressing over slaw and add 2 Tbsp. drained pickled mustard seeds (save remaining mustard seeds for another use) and toss again to coat. Taste and season with salt.
• Transfer slaw to a platter and top with sesame seeds. Serve with remaining vinaigrette alongside.
• Do Ahead
• Mustard seeds can be pickled 1 week ahead. Cover and chill. Vinaigrette can be made 2 days ahead. Cover and chill. Bring to room temperature before using.

FENNEL AND CELERY SLAW SALAD

Steps:

• Mix vinegar and sugar in the bottom of a bowl and whisk in oil. Add slaw to bowl. Chop fennel fronds and add to cabbage. Quarter the fennel bulb, cut away the core and thinly slice, add to cabbage. Add the celery and basil to the salad, toss to combine, season liberally with salt and pepper, to your taste.

BUFFALO CHICKEN SLIDERS WITH CELERY-BLUE CHEESE SLAW

Steps:

• To a medium-sized, straight-sided pan, add the butter and melt over medium heat. Once melted, add the buffalo sauce, garlic powder and onion powder and whisk to incorporate. Bring the mixture up to a simmer and stir in the shredded chicken. Turn the heat down to low and let simmer until the chicken is heated through and evenly coated in the sauce, about 5 minutes.
• To assemble: Lay the Hawaiian slider rolls on a clean work surface, cut side-up. Using tongs, transfer the buffalo chicken to the bottom half of the rolls. Top each with celery slaw. Spoon the remaining buffalo sauce on the cut-side of the top buns. Place the top half on and skewer each slider.
• Add all of the ingredients to a medium sized bowl and toss to combine. Refrigerate in an airtight container for up to 3 days.

CELERY "SLAW" / SALAD FOR HOT WINGS

Steps:

• Cut Celery on an angle in pieces about 1/4-1/2 inches wide.
• Add Ranch dressing, sour cream, mayonnaise, worcestershire sauce, and the Bleu Cheese if you want.
• Mix well.
• Add dill, salt, pepper, and white pepper (sparingly unless you want it very peppery).
• Add Paprika and Garlic Powder and mix well.
• Cover and chill for at least 1 hour. The longer it sits the better it is.
• Serve with Hot Wings, Hot wedged Pita Chips, Crackers, mix in with diced chicken or turkey for a chicken/turkey salad sandwich.
• ENJOY! :).

WINTER SLAW WITH WARM CELERY SEED DRESSING

Steps:

• Cook the green beans for 1 min in boiling salted water, then drain and rinse under a cold tap. Place in a large bowl with the cabbage, onion and carrot.
• In a small saucepan, bring the dressing ingredients to the boil. Add a pinch of salt, remove from the heat, let cool for 5 mins, then toss with the salad before serving.

CRISPY HONEY BUFFALO WINGS WITH BLUE CHEESE & CELERY SLAW

Steps:

• First make the coleslaw. Combine the cabbage, carrots, celery and red onion in a bowl. Place the celery seeds, blue cheese, soured cream, mayonnaise, vinegar and some seasoning in a food processor and blend until smooth. Pour the mixture over the vegetables and toss everything well to coat. Chill until ready to serve.
• Heat the oil in a large pan or wok and put the oven on a low heat. Toss the chicken in the flour, celery salt, paprika and some seasoning. Test the oil temperature with a piece of bread - it's ready when the bread turns golden after 30 secs. Add the chicken pieces to the oil, cooking in batches so you don't overcrowd the pan. Cook for 8 mins until golden, crisp and cooked through. Drain on kitchen paper, then transfer to a baking tray and put in a low oven to keep warm, until they are all cooked.
• Melt the butter, hot sauce, vinegar and honey together in a small pan until thick and sticky. When all the chicken pieces are cooked, toss in the sauce. Serve straight away with the coleslaw - and plenty of napkins!